Meyer Lemon White Chocolate Cupcakes

The citrus zing of fresh lemon, Meyer lemon for that matter, is always a welcome treat for my palate.

Mixed with the creamy, unique vanilla-sweetness of white chocolate chips, a whipped white chocolate buttercream, a dollop of tangy lemon curd, and then fresh mint, your taste buds may just double flip with this gorgeously gourmet homemade cupcake recipe.

Meyer Lemon White Chocolate Cupcakes

 

Meyer Lemon White Chocolate Cupcakes:
1 3/4 cups cake flour
1 Tbs. baking powder
½ tsp. sea salt
½ cup butter, at room temperature (1 stick)
1 1/4 cup white sugar
1 ½ tsp. vanilla extract
5 large egg whites, room temperature
2/3 cup whole milk, room temperature
juice and zest of 1 fresh Meyer lemon
11 oz. white chocolate chips

 

White Chocolate Buttercream Frosting:
2 cups shortening, for super white frosting
2 pkg. instant white chocolate pudding
1 cup powdered sugar
⅛ teaspoon salt
1 tsp. vanilla extract

1 cup lemon curd
fresh mint
powdered sugar

 

Preheat oven to 350 degrees and line the cupcake pan with liners. 

 

Set aside.

 

In a medium bowl, whisk together the dry ingredients: cake flour, baking powder, and salt. Set aside. 

 

In a large bowl, cream together butter and sugar. 

 

Add vanilla and beat until incorporated. 

 

Then, add egg whites, lemon juice, and zest, and beat until light and fluffy, about a minute.

 

Add the flour mixture to the butter mixture in thirds, alternating with the milk, just until each ingredient is incorporated and the batter is smooth. Do not overmix. 

 

Fold in the white chocolate chips.

 

 

Divide batter among 24 cupcake liners, filling each about ⅔ full. 

 

Bake in preheated oven for 16-18 minutes, or until a toothpick comes out clean.

 

Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.

 

White Chocolate Buttercream Frosting:

In a large bowl, add the shortening and beat until creamy, about 1 minute.

 

Add the instant pudding powder, powdered sugar, vanilla extract, and sea salt and slowly mix until the ingredients are fully combined. 

 

Then, whip at high speed for 2-3 minutes, or until light and fluffy. 

 

Pipe or spread the frosting with a knife onto cupcakes. 

 

Top with globs of lemon curd and fresh mint. 

 

Dust with powdered sugar.